Juicy Spatchcock Chicken – Fit Foodie Finds

Spatchcock chicken is the fastest way to cook a whole chicken. Our recipe leaves you with the juiciest herbed chicken meat and super crispy skin.

I love making this recipe for my family during the week because the meat comes out so tender. You can eat it as-is or shred it up to use in future meals like our chicken tacos! I highly recommend saving the drippings from this chicken because you can make an incredible sauce/gravy from it 😍

We’ll get right to it, the secret to our spatchcock chicken recipe is 1. the incredible chicken seasoning and 2. the sauce/gravy. In this spatchcock chicken recipe, we’ll teach you how to get amazing crispy skin AND how to take the chicken drippings and turn it into an incredible gravy that you can serve your chicken next to.

PS: there is no chicken brine involved and you can make this meal in less than 60 minutes.

What You Need to Make Spatchcock Chicken

• Whole chicken: this recipe calls for a 3-4 lb. whole chicken. We’ve found that the higher quality the meat (free-range, organic, etc.) the better the chicken tastes.
• Oil: oil is what helps get the skin nice and crispy.
• Chicken seasoning: the spices used in this seasoning are similar to our chicken dry rub. You need garlic, chili, cumin, thyme, mustard, basil, black pepper, paprika, and brown sugar.
• Garlic and fresh herbs: these cook under the chicken and when mixed with the drippings, turn into the gravy.

PS: check out our spatchcock turkey recipe for similar flavors!

How to Spatchcock a Chicken

Don’t be afraid to spatchcock your chicken. It is SO much easier than you think! There are really only 2 steps to get your spatchcock chicken flat.

Cut out the spine

Before removing the backbone of the chicken, make sure you have a pair of very sharp kitchen shears or poultry shears. It makes this whole process easier than using a knife.

Place the chicken flat on its breasts. Starting from the back of the bird, cut along one side of the spine of the bird. Then, repeat on the other side of the spine.

Once the spine is completely removed, the bird should fall open.

Flatten the Chicken

After you have removed the spine from the chicken, flip the chicken over and spread the chicken out so that the opening of the chicken is facing the flat surface.

Place your hand on the middle of the chicken and press down so that the breast bone breaks and the chicken is flat on the surface.

That’s it! You have spatchcocked a chicken! Now it’s time to flavor and roast the chicken.

Switch Up the Seasonings

Use a store-bought seasoning: if you’re going to skip the homemade rub, we recommend using a salt-free seasoning and then adding your own salt so you can control the saltiness.

Grilling Instructions

We’ve also tested this recipe on the grill and it’s quite delightful because you get a hint of char,

1. Prepare the chicken with the seasonings.
2. Then, grill the chicken at 450ºF skin-side down for 3-4 minutes.
3. Flip the chicken over and continue to cook for around 45 minutes or until the internal temperature reaches 165ºF. Check out our grilled whole chicken recipe.

Serving Suggestions

Storage & Leftovers

Store the chicken in an airtight container in the fridge for up to 5 days in the refrigerator.

Shred the chicken and use the leftovers it in cobb salad, chicken noodle soup, or chicken tacos.

Spatchcock Chicken Recipe

This spatchcock chicken recipe is made with an incredible chicken seasoning and roasts at 425ºF for around 40 minutes.

Prep:25 minutes minutes

Cook:35 minutes minutes

Total:1 hour hour

Fat 24

Carbs 5

Protein 56

Ingredients

• 3 – 4 lb. whole chicken
• 1.5 teaspoon salt separated
• 3 tablespoons olive oil separated
• ½ white onion chopped
• 4 cloves garlic peeled and smashed
• 10 sprigs fresh thyme
• ¼ cup dry white wine
• 1.5 cups broth any kind (separated)
• 2 teaspoons lemon juice
• 2 teaspoons cornstarch

Instructions 

• First, prepare the chicken seasoning. Mix together all spices and set aside.

• Next, remove the chicken from the packaging and place the chicken on a clean, dry cutting board. 

• Remove excess moisture from the chicken with a paper towel.

• To spatchcock the chicken, set the chicken breast-side down on a cutting board and use very sharp kitchen shears to begin cutting down one side of the spine through the ribs and then repeat on the other side of the spine. Discard the spine. 

• Flip the chicken over onto the chicken breasts and use your hands to press on the middle of the bird pressing down firmly to flatten the chicken. 

• Place the chicken on a large plate and carefully separate the chicken meat from the chicken skin with your hand. 

• Carefully rub 1 teaspoon salt on the chicken meat under the skin being sure the chicken meat is covered with salt. 

• Next, season the whole chicken with the chicken seasoning. Be sure the whole chicken is covered (skin, legs, thighs, etc.). Then, refrigerate the chicken for at least 15-minutes or up to 2 hours (recommended).

• When you are ready to cook, preheat the oven to 425ºF and line a baking sheet with aluminum foil. 

• Remove the chicken from the refrigerator and let it come to room temperature. 

• Place the onion, garlic, thyme, white wine, ½ cup of broth, and 1 tablespoon olive oil on top of the aluminum foil and sprinkle with the remaining ½ teaspoon salt.  

• Place a metal rack on top of the foil and vegetables and carefully place the whole chicken flat on top of the metal rack breast-side up. 

• Rub the chicken with the additional 2 tablespoons of oil. Be sure to really massage the oil into the chicken. 

• Place the chicken in the oven and bake at 425ºF for 35-45 minutes or until the whole bird has an internal temperature of at least 160º. Make sure to take the temperature at the thickest parts.

• Remove the chicken from the oven and let the chicken rest for at least 15 minutes. Your chicken should continue to cook 5ºF to make the internal temperature 165ºF.

• While the chicken is resting, prepare the sauce. Add all of the cooked vegetables, liquid, and herbs from the bottom of the pan into a small saucepan along with the rest of the broth (1 cup). 

• Bring the sauce to a boil and then turn the heat to medium/low and add the lemon juice. 

• Then, carefully sprinkle the cornstarch into the sauce and whisk. Let the sauce cook over medium heat until thick. Remove from heat and discard the herb stems. 

• Carve the chicken and serve with the sauce. 

Tips & Notes

• We recommend refrigerating the seasoned chicken for the full 2 hours. Refrigerating the chicken helps the spices really absorb into the skin and helps to dry out the skin of the chicken (which makes it perfect for crisping). However, if you’re in a time crunch, 15 minutes works, too! 
• Baking rack: This is important! Do not skip the wire rack that the chicken is baked on. Baking the chicken flat on a rack within a rimmed baking sheet is crucial to crispy skin! 

Nutrition facts

Calories: 475kcal Carbohydrates: 5g Protein: 56g Fat: 24g Fiber: 1g Sugar: 1g